I think it’s the best-tasting cornbread you’ll ever make…succulent and moist on the inside, golden and crunchy on the top and bottom. And “double-baking” is the secret. Try it!
1/4 cup vegetable shortening
1 stick real butter
1 whole egg, slightly beaten
1 cup whole milk (not low-fat)
1 cup yellow cornmeal
1 cup all-purpose flour
4 teaspoons baking powder
1/2 teaspoon sea salt
First, take a measuring cup and melt the vegetable shortening over low heat (or in your microwave oven) and set it aside.
Then in a separate cup melt the stick of butter over low heat (or in your microwave oven) and take a 12-inch cast iron skillet and coat it well with a little of the butter. At this point, set your oven to 425 degrees and preheat the skillet.
Next, in a medium mixing bowl take a whisk and whip the egg until it turns frothy. Then whip the whole milk into the egg.
Now, in a large bowl mix together really well the cornmeal, flour, baking powder, and salt. When it’s all been thoroughly blended, uniformly stir in the egg-milk mixture. Then stir in the melted vegetable shortening. You want to make sure you combine everything together until smooth…but don’t overmix it!
At this point, carefully remove the pre-heated skillet from the oven, pour in the melted butter, then pour in the cornmeal mixture, and immediately put the pan back into the oven to bake for 25 minutes.
Now here comes the secret part!
After baking for the allotted time, allow the cornbread to cool only slightly on the countertop. Then just before serving, brush a little more melted butter evenly over the top of the cooked bread, place it back into the 425 degree oven, and rebake it for 10 to 12 minutes more or until the top crust turns a rich, crunchy, golden brown.
And that, y’all, is real N’Awlins cornbread the way the Creoles usta fix it.